✅ Why It’s Healthy

This dish combines pasture-raised chicken thighs rich in collagen and essential fats with antioxidant-packed sweet potatoes and anti-inflammatory rosemary. It’s Paleo-friendly, naturally gluten-free, and supports immune and cardiovascular health.

🍽️ Ingredients (Serves 4)

• 4 bone-in, skin-on chicken thighs (preferably organic or pasture-raised)
  
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
  
• 2 tablespoons olive oil or melted duck fat
  
• 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
  
• 4 garlic cloves, minced
  
• 1 teaspoon sea salt
  
• ½ teaspoon black pepper
  
• Optional: 1 small red onion, sliced into wedges
  
• Optional garnish: additional rosemary sprigs or a squeeze of fresh lemon
  

🔪 Instructions

1. Preheat oven to 425°F (220°C).
    Line a large baking sheet with parchment paper.
   
2. Prep the sweet potatoes:
    In a large bowl, toss sweet potato chunks (and red onion, if using) with 1 tablespoon of olive oil, half the rosemary, half the garlic, and a pinch of salt and pepper. Spread on the baking sheet.
   
3. Season the chicken:
    Pat chicken thighs dry. Rub them with remaining olive oil, rosemary, garlic, salt, and pepper. Place skin-side up on the baking sheet, spaced among the vegetables.
   
4. Roast for 35–45 minutes, or until the chicken skin is crispy and internal temp reaches 165°F (74°C).
    Toss the sweet potatoes halfway through roasting to ensure even browning.
   
5. Rest for 5 minutes. Garnish with lemon or rosemary if desired. Serve hot.
   

🧠 Heart-Healthy Tips

• Swap in duck fat or ghee for added nutrient density.
  
• Add a handful of arugula or spinach on the side for more greens.
  
• Pair with a magnesium-rich beverage like hibiscus tea for blood pressure support.